18 Delicious Vegetarian Gnocchi Recipes Creative

Dive into the world of vegetarian gnocchi with our roundup of 18 mouthwatering recipes that promise to turn your dinner routine into a celebration of flavors! Whether you’re craving quick weeknight meals, seasonal delights, or cozy comfort food, these creative twists on the classic Italian dumpling are sure to inspire. Get ready to roll up your sleeves and discover your next favorite dish—let’s get cooking!

Spinach and Ricotta Gnocchi

Spinach and ricotta gnocchi are like little pillows of joy that decided to throw a party in your mouth. Seriously, these fluffy dumplings are so good, they might just make you forget all about their pasta cousins.

Ingredients

• 2 cups of ricotta cheese (because we’re not skimping on the good stuff)
• A couple of handfuls of fresh spinach, roughly chopped (pretend you’re a giant tearing up tiny trees)
• 1 cup of all-purpose flour (the trusty sidekick in this adventure)
• A splash of olive oil (for that smooth operator vibe)
• 1 egg (the glue holding our dream team together)
• A pinch of salt (because even joy needs a little balance)
• A sprinkle of nutmeg (the secret whisper of flavor)

Instructions

1. In a large bowl, mix the ricotta, spinach, egg, and a pinch of salt like you’re conducting a symphony of flavors.
2. Gently fold in the flour and nutmeg until the dough comes together. Tip: Don’t overmix, or you’ll end up with tough gnocchi, and nobody wants that.
3. On a floured surface, roll the dough into long ropes about the thickness of your thumb. Tip: If the dough sticks, a little more flour is your friend.
4. Cut the ropes into bite-sized pieces and, if you’re feeling fancy, give them a little fork press for ridges. Tip: Ridges aren’t just for looks; they help hold the sauce.
5. Bring a pot of salted water to a boil and cook the gnocchi until they float to the top, about 2-3 minutes. This is their way of saying, ‘I’m ready!’
6. Drain them gently, then toss with a splash of olive oil to keep them from sticking together.

Unbelievably tender with a subtle richness from the ricotta and a pop of color from the spinach, these gnocchi are a showstopper. Serve them with a simple tomato sauce or go wild with a brown butter sage situation for a dish that’s anything but ordinary.

Sweet Potato Gnocchi with Sage Butter

Alright, let’s dive into the world of pillowy, dreamy gnocchi that’s about to make your taste buds do a happy dance. Sweet potato gnocchi with sage butter is the kind of dish that looks fancy but is secretly easy to whip up, perfect for impressing your friends or treating yourself to a gourmet night in.

Ingredients

• 2 large sweet potatoes (about 2 cups mashed)
• 1 1/2 cups all-purpose flour, plus a little extra for dusting
• 1 egg, lightly beaten
• A pinch of salt (because life’s too bland without it)
• 1/2 cup unsalted butter (that’s a stick, folks)
• A handful of fresh sage leaves (about 10-12, because we’re fancy like that)
• A splash of olive oil (for that golden touch)
• A sprinkle of grated Parmesan (optional, but highly recommended)

Instructions

1. Preheat your oven to 400°F because we’re about to get those sweet potatoes perfectly tender.
2. Poke the sweet potatoes a few times with a fork (they’re not vampires, but they do need to breathe), then bake for about 45-50 minutes until they’re soft enough to mash.
3. Let the sweet potatoes cool slightly, then peel and mash them in a bowl. Pro tip: Make sure they’re not too watery, or your gnocchi will be sad and sticky.
4. Add the flour, egg, and salt to the mashed sweet potatoes. Mix until just combined—overworking the dough is a no-no unless you want tough gnocchi.
5. On a floured surface, divide the dough into 4 parts. Roll each into a long rope, about 1-inch thick, then cut into 1-inch pieces. For extra flair, press each piece with a fork to make ridges.
6. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes. Scoop them out with a slotted spoon and set aside.
7. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter starts to brown and the sage is crispy, about 3-4 minutes. Watch it like a hawk to prevent burning!
8. Toss the cooked gnocchi in the sage butter until they’re coated in all that golden goodness. Serve immediately with a sprinkle of Parmesan if you’re feeling extra.

Rich, buttery, and with just the right amount of sweetness, these gnocchi are like little clouds of happiness. Try serving them with a crisp white wine and a side of smug satisfaction for making such a delicious dish.

Pumpkin Gnocchi with Gorgonzola Sauce

So, you’ve decided to dive into the world of homemade gnocchi, and not just any gnocchi—pumpkin gnocchi with a gorgonzola sauce that’s so rich, it’ll make your taste buds do a happy dance. Let’s get this pasta party started!

Ingredients

• 1 cup of pumpkin puree (because, obviously)
• 2 cups of all-purpose flour, plus a little extra for dusting
• 1 egg, because binding is important
• A pinch of salt, to keep things interesting
• A splash of olive oil, for that smooth operator vibe
• 1 cup of heavy cream, for the sauce that dreams are made of
• 1/2 cup of gorgonzola cheese, crumbled (yes, crumbled)
• A couple of tablespoons of butter, because butter makes everything better
• A sprinkle of nutmeg, for that ‘what is this magic?’ moment

Instructions

1. In a large bowl, mix the pumpkin puree, egg, and a pinch of salt until it’s smoother than your last pickup line.
2. Gradually add the flour, stirring until the dough comes together. Tip: If it’s sticky, add a bit more flour—no one likes a clingy dough.
3. On a floured surface, knead the dough for about 3 minutes, then let it rest for 10. Patience is a virtue, especially in gnocchi-making.
4. Roll the dough into ropes about 1/2 inch thick, then cut into 1-inch pieces. For that classic gnocchi look, give each piece a gentle roll over a fork.
5. Bring a large pot of salted water to a boil and cook the gnocchi until they float to the top, about 2-3 minutes. They’re like little life preservers!
6. In a saucepan, melt the butter over medium heat, then add the heavy cream and gorgonzola, stirring until the cheese melts into a creamy dream. Tip: Keep the heat low to avoid a sauce breakup.
7. Add a sprinkle of nutmeg to the sauce, because why not?
8. Toss the cooked gnocchi in the sauce until they’re fully coated. Tip: Do this gently—gnocchi have feelings too.

Velvety gnocchi meets a sauce so bold, it’s practically wearing a leather jacket. Serve this dish with a side of roasted veggies or just a big ol’ spoon—no judgment here.

Beetroot Gnocchi with Walnut Pesto

Picture this: a dish so vibrantly hued it could double as a centerpiece, yet so deliciously comforting it’ll have you sneaking seconds before the first bite is even swallowed. That’s the magic of our star today, dressed in pink and ready to party on your palate.

Ingredients

• 2 cups of mashed beetroot (because we’re not messing around with color)
• 1 cup of ricotta cheese (for that cloud-like fluffiness)
• 1 egg (the glue holding our pink dreams together)
• 2 cups of all-purpose flour (plus extra for dusting, unless you enjoy sticky situations)
• A pinch of salt (because even pink clouds need seasoning)
• 1/2 cup of walnuts (for crunching through the pesto)
• A big handful of basil leaves (fresh, because we’re fancy like that)
• A splash of olive oil (to make everything slide together nicely)
• 1/4 cup of grated parmesan (for that umami kick)
• 1 garlic clove (minced, unless you’re into garlic breath as a personal statement)

Instructions

1. In a large bowl, mix the mashed beetroot, ricotta, and egg until they’re best friends. Tip: If your mixture looks more like a abstract painting than dough, you’re on the right track.
2. Gradually add the flour and salt, kneading gently until the dough is smooth but still slightly sticky. This isn’t the time for overworking—think of it as a gentle hug, not a wrestling match.
3. Divide the dough into 4 parts. On a floured surface, roll each into a long rope about 1-inch thick, then cut into 1-inch pieces. Pro tip: Use a fork to press lightly on each piece for those classic gnocchi ridges—they’re not just for looks; they help hold the sauce.
4. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes. Fishing them out with a slotted spoon is oddly satisfying.
5. While the gnocchi are doing their thing, make the pesto by blending walnuts, basil, olive oil, parmesan, and garlic in a food processor until it’s as smooth or as chunky as you like. Taste and adjust? Nah, we trust you.
6. Toss the cooked gnocchi with the pesto until they’re perfectly coated. If it looks like a pink and green masterpiece, you’ve nailed it.

Velvety soft with a nutty crunch, this dish is a feast for the eyes and the stomach. Serve it on a bright plate to really make those colors pop, or enjoy straight from the pan—we won’t judge.

Mushroom and Thyme Gnocchi

Ready to dive into a dish that’s as fun to say as it is to eat? Mushroom and Thyme Gnocchi is your ticket to a cozy, flavor-packed dinner that’ll have everyone at the table saying, ‘More, please!’

Ingredients

• 1 pound of store-bought gnocchi (because we’re keeping it easy, friend)
• A couple of cups of sliced mushrooms (the more, the merrier)
• A splash of olive oil (about 2 tbsp)
• 2 cloves of garlic, minced (because garlic is life)
• A handful of fresh thyme leaves (or a tsp if you’re going dried)
• A pinch of salt and pepper (to wake up those flavors)
• A quarter cup of grated Parmesan (for that cheesy goodness)

Instructions

1. Heat a large pan over medium heat and add that splash of olive oil. Let it get nice and warm, about 1 minute.
2. Toss in the mushrooms and let them cook until they’re golden and have released their juices, about 5 minutes. Tip: Don’t crowd the pan, or they’ll steam instead of brown.
3. Add the minced garlic and thyme, stirring for about 30 seconds until fragrant. Tip: Garlic burns fast, so keep an eye on it!
4. Meanwhile, cook the gnocchi according to the package directions, then drain. Tip: Save a bit of pasta water to help the sauce cling to the gnocchi.
5. Add the cooked gnocchi to the pan with the mushrooms, tossing everything together. If it’s looking a bit dry, add a splash of that pasta water.
6. Season with salt and pepper, then sprinkle with Parmesan right before serving.

Craving something that’s pillowy yet packed with umami? This gnocchi is your answer, with each bite offering a little earthy mushroom and a hint of thyme. Serve it up in a big bowl with extra Parmesan on the side, because why not?

Tomato and Basil Gnocchi Bake

Delightfully simple yet irresistibly delicious, this Tomato and Basil Gnocchi Bake is your ticket to a hassle-free dinner that packs a punch of flavor. Perfect for those nights when you’re craving something cozy but can’t be bothered with a culinary marathon.

Ingredients

• 1 package (16 oz) of gnocchi (because who has time to make it from scratch?)
• A couple of cups of your favorite marinara sauce (homemade or store-bought, no judgment here)
• A generous handful of fresh basil leaves, roughly chopped (for that pop of color and freshness)
• A splash of olive oil (to keep things slick)
• 1 cup of shredded mozzarella (because cheese is life)
• A sprinkle of grated Parmesan (for that extra cheesy goodness)
• Salt and pepper (to make everything taste better)

Instructions

1. Preheat your oven to 375°F (because we’re not savages, we cook at the right temperature).
2. Boil the gnocchi according to the package instructions, then drain and toss with a splash of olive oil to prevent sticking (nobody likes a clumpy mess).
3. In a baking dish, spread a thin layer of marinara sauce, then add the gnocchi, topping it with the rest of the sauce (think of it as making a gnocchi lasagna).
4. Scatter the chopped basil over the top, then blanket everything with mozzarella and a sprinkle of Parmesan (this is where the magic happens).
5. Bake for 20-25 minutes, or until the cheese is bubbly and golden (patience is a virtue, but it’s hard when it smells this good).
6. Let it sit for a couple of minutes before serving (unless you enjoy molten cheese burns, then by all means, dig in immediately).

Every bite of this bake is a cozy hug, with pillowy gnocchi, tangy tomato sauce, and melty cheese coming together in perfect harmony. Serve it straight from the dish for maximum comfort food vibes, or fancy it up with a side of garlic bread for dipping into all that saucy goodness.

Cheesy Garlic Gnocchi

Feast your eyes and prepare your taste buds for a dish that’s like a warm hug from the inside out—Cheesy Garlic Gnocchi is here to turn your ordinary dinner into a carb-loaded celebration.

Ingredients

• 1 package (16 oz) of gnocchi, because who has time to make it from scratch?
• A couple of tablespoons of olive oil, for that golden goodness
• 4 cloves of garlic, minced (or more, we don’t judge)
• A splash of heavy cream, to make it luxuriously creamy
• 1 cup of shredded mozzarella, for that gooey pull
• 1/2 cup of grated Parmesan, because cheese on cheese is always a good idea
• A pinch of salt and pepper, to make all the flavors pop
• A handful of fresh basil, chopped, for a pop of color and freshness

Instructions

1. Bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions—usually about 2-3 minutes until they float to the top like little fluffy clouds.
2. While the gnocchi are taking their hot tub session, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant—just enough to make your kitchen smell like an Italian restaurant.
3. Drain the gnocchi and add them to the skillet with the garlic. Give them a gentle toss to coat in that garlicky goodness.
4. Pour in the heavy cream and stir to combine. Let it simmer for about 2 minutes until the sauce starts to thicken slightly.
5. Sprinkle in the mozzarella and Parmesan, stirring until the cheese melts into a velvety sauce that coats every nook and cranny of the gnocchi.
6. Season with salt and pepper to taste, then toss in the fresh basil for that final flourish.

Cheesy Garlic Gnocchi is the ultimate comfort food with its pillowy soft gnocchi, rich and creamy sauce, and just the right amount of garlicky punch. Serve it straight from the skillet for that rustic, family-style vibe, or plate it up with a side of crusty bread to sop up every last bit of cheesy goodness.

Roasted Red Pepper Gnocchi

Mmm, imagine pillowy gnocchi bathed in a luscious roasted red pepper sauce that’s got just the right amount of smoky sweetness. This dish is like a hug in a bowl, perfect for those nights when you want to impress without the stress.

Ingredients

• 1 pound of store-bought or homemade gnocchi (because we’re fancy but not that fancy)
• 2 large red bell peppers, because we’re going for that deep, roasted flavor
• A couple of garlic cloves, minced (the more, the merrier, right?)
• A splash of olive oil, for that silky smooth sauce
• 1/2 cup of heavy cream, to make everything dreamy
• A pinch of red pepper flakes, for a little kick
• Salt, to make all the flavors pop
• A handful of fresh basil leaves, because green makes everything better

Instructions

1. Preheat your oven to 425°F. We’re getting those peppers nice and charred.
2. Cut the red bell peppers in half, remove the seeds, and place them skin-side up on a baking sheet. Drizzle with a bit of olive oil and roast for about 25 minutes, or until the skins are blackened. Tip: Don’t rush this step; the char is where the magic happens.
3. Once the peppers are cool enough to handle, peel off the skins. They should slip right off like a silk robe.
4. In a blender, combine the peeled peppers, minced garlic, a splash of olive oil, and a pinch of salt. Blend until smooth. Tip: If the sauce is too thick, add a tablespoon of water to loosen it up.
5. Heat a large skillet over medium heat and pour in the pepper sauce. Let it simmer for about 5 minutes, then stir in the heavy cream and red pepper flakes. Tip: Keep the heat low to prevent the cream from curdling.
6. Add the gnocchi to the sauce and toss gently to coat. Cook for another 2-3 minutes, just until the gnocchi is heated through.
7. Garnish with fresh basil leaves before serving. Because, as mentioned, green makes everything better.

Bold flavors and a velvety texture make this dish a standout. Serve it with a side of crusty bread to sop up every last bit of that glorious sauce, or top it with some grilled chicken for a heartier meal. Either way, you’re in for a treat.

Carrot and Parsnip Gnocchi

Unbelievably, we’ve turned the humble carrot and parsnip into a gnocchi that’s so good, it’ll make you forget all about the potato version. This dish is a veggie-packed, flavor-loaded twist on the classic that’s as fun to make as it is to eat.

Ingredients

• 2 cups of all-purpose flour, because we’re keeping it classic
• 1 cup of mashed carrots, for that sweet, sweet color and taste
• 1 cup of mashed parsnips, because why not double the fun?
• A splash of olive oil, to keep things slick
• A couple of eggs, to bind our little doughy friends together
• A pinch of salt, because life’s too bland without it

Instructions

1. Start by mixing the mashed carrots and parsnips in a large bowl. Make sure they’re cool if you’ve just cooked them, unless you’re into scalded fingers.
2. Add the eggs and a splash of olive oil to the bowl. Mix it like you mean it, until everything’s friends.
3. Gradually add the flour and salt, stirring until the dough comes together. Tip: If the dough feels too sticky, a little more flour won’t hurt. But don’t go overboard, or you’ll end up with tough gnocchi.
4. Divide the dough into 4 parts. On a floured surface, roll each piece into a long rope about 1 inch thick. Tip: If the dough sticks, a bit more flour on your hands and surface is your best friend.
5. Cut each rope into 1-inch pieces. For that classic gnocchi look, roll each piece down the back of a fork. Tip: This step is optional, but it’s the difference between ‘homemade’ and ‘I bought this at a fancy store.’
6. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes. That’s your cue they’re done!

Just like that, you’ve got a plate of carrot and parsnip gnocchi that’s tender, slightly sweet, and utterly irresistible. Serve it with a brown butter sage sauce for a dish that’s as elegant as it is delicious, or keep it simple with a drizzle of olive oil and a sprinkle of Parmesan. Either way, you’re in for a treat.

Broccoli and Cheddar Gnocchi

Let’s face it, we’ve all stared into the abyss of our fridge, only to be greeted by the lonely gaze of broccoli. But fear not, because today, we’re transforming that veggie wallflower into the star of the show with a dish that’s part comfort, part sophistication, and entirely delicious.

Ingredients

• 1 pound of store-bought or homemade gnocchi (because who has time to judge?)
• 2 cups of broccoli florets (chopped into bite-sized pieces, because nobody wants a broccoli tree on their fork)
• 1 1/2 cups of sharp cheddar cheese (grated, because we’re not animals)
• 1/2 cup of heavy cream (for that luxurious feel)
• 2 tbsp of butter (because butter makes everything better)
• A splash of olive oil (for that fancy chef vibe)
• Salt and pepper (to whisper sweet nothings to your dish)

Instructions

1. Bring a large pot of salted water to a rolling boil. Think of it as a mini jacuzzi for your gnocchi.
2. Add the gnocchi and cook according to package instructions, usually about 2-3 minutes until they float to the top like little edible life rafts.
3. While the gnocchi are doing their thing, heat a splash of olive oil and the butter in a large skillet over medium heat until the butter is melted and slightly bubbly.
4. Toss in the broccoli florets and sauté for about 5 minutes, until they’re bright green and slightly tender. You want them to have a bit of crunch, like a good handshake.
5. Lower the heat to medium-low and pour in the heavy cream, stirring gently. Let it simmer for a minute to thicken slightly.
6. Add the grated cheddar cheese in batches, stirring until each addition is melted and the sauce is smooth. If the sauce feels too thick, a tablespoon of pasta water can loosen it up.
7. Drain the gnocchi and add them to the skillet, tossing gently to coat in the cheesy broccoli goodness. Season with salt and pepper to taste.
8. Serve immediately, because patience is overrated when cheese is involved.

Cheesy, creamy, with just the right amount of green to make you feel virtuous, this dish is a hug in a bowl. Try topping it with crispy bacon bits for a salty crunch or a sprinkle of red pepper flakes for a little heat. Either way, it’s a win.

Zucchini and Lemon Gnocchi

Let’s face it, folks, zucchini is the underdog of the veggie world, but when paired with the zesty charm of lemon in this gnocchi dish, it’s nothing short of a culinary superhero. Perfect for those days when you’re craving something light yet satisfying, this recipe is a game-changer.

Ingredients

• 2 cups of all-purpose flour (because we’re keeping it classic)
• 1 large zucchini, grated (sneak those greens in!)
• Zest of 1 lemon (for that sunny vibe)
• 1 egg (the glue that holds our dreams together)
• A splash of olive oil (for that smooth operator move)
• A pinch of salt (because life’s too bland without it)
• A couple of fresh basil leaves (for a pop of color and freshness)

Instructions

1. Start by squeezing the grated zucchini in a clean towel to remove excess water—nobody likes soggy gnocchi.
2. In a large bowl, mix the flour, zucchini, lemon zest, egg, and salt until a dough forms. Tip: If the dough feels too sticky, a little more flour won’t hurt.
3. Divide the dough into 4 parts and roll each into a long rope on a floured surface. Then, cut into bite-sized pieces. Tip: Use a fork to create those classic gnocchi ridges—they’re not just cute; they hold sauce better.
4. Bring a pot of salted water to a boil and cook the gnocchi in batches until they float to the top, about 2-3 minutes. Tip: Don’t overcrowd the pot, or they’ll stick together like awkward party guests.
5. Drain the gnocchi and toss with a splash of olive oil and fresh basil leaves.

You’ve just crafted a dish that’s pillowy soft with a bright, lemony kick—ideal for a sunny patio lunch or a ‘I-made-this-from-scratch’ brag at your next dinner party.

Cauliflower Gnocchi with Pesto

So, you’ve decided to dive into the world of cauliflower gnocchi, huh? Brace yourself for a pillowy, pesto-packed adventure that’ll make your taste buds do a happy dance. This dish is like a hug in a bowl, but with way more flavor and zero awkwardness.

Ingredients

• 1 package of cauliflower gnocchi (because we’re not masochists)
• A generous glug of olive oil (about 2 tbsp)
• A couple of garlic cloves, minced (unless you’re a vampire)
• A splash of vegetable broth (about 1/4 cup, for deglazing)
• A handful of fresh basil leaves (because dried basil is sad basil)
• A small handful of pine nuts (about 1/4 cup, toasted for extra oomph)
• A squeeze of lemon juice (about 1 tbsp, to brighten things up)
• A pinch of salt and pepper (to make everything pop)
• A sprinkle of Parmesan cheese (optional, but highly recommended)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Toss in the gnocchi and let them get golden and crispy, about 5-7 minutes. Flip them like you’re flipping pancakes on a Sunday morning.
2. Add the minced garlic to the skillet and stir for about 30 seconds until it’s fragrant. Don’t let it burn, or you’ll have to start over (and nobody wants that).
3. Pour in the vegetable broth to deglaze the pan, scraping up all those tasty browned bits. Let it simmer for a minute or two until the liquid reduces slightly.
4. While that’s happening, blitz the basil, pine nuts, lemon juice, salt, and pepper in a food processor until it’s a smooth pesto. If it’s too thick, add a teeny bit more olive oil.
5. Toss the gnocchi with the pesto until they’re evenly coated. Serve immediately with a sprinkle of Parmesan cheese on top.

Perfectly pillowy gnocchi with a vibrant pesto that’s herby, nutty, and just a little tangy. Try serving it with a side of roasted cherry tomatoes for a burst of sweetness that plays nicely with the pesto’s punch.

Sun-Dried Tomato and Olive Gnocchi

Gnocchi, those delightful little pillows of joy, are about to get a major flavor upgrade with sun-dried tomatoes and olives. It’s like a vacation to the Mediterranean in every bite, minus the airfare.

Ingredients

• 1 pound of store-bought or homemade gnocchi (because we’re fancy but also realistic)
• A generous handful of sun-dried tomatoes, chopped (the oil-packed ones are gold)
• A couple of handfuls of pitted kalamata olives, sliced (for that briny punch)
• 2 cloves of garlic, minced (because garlic is life)
• A splash of olive oil (the sun-dried tomato oil works too, for extra flavor)
• A pinch of red pepper flakes (for a little kick)
• Salt and freshly ground black pepper (to make everything pop)
• A small bunch of fresh basil, torn (for that fresh, herby finish)

Instructions

1. Bring a large pot of salted water to a boil. Think of the ocean, but less salty.
2. While the water’s heating up, heat a splash of olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, stirring until fragrant, about 30 seconds. Don’t let the garlic burn, unless you’re into that.
3. Toss in the sun-dried tomatoes and olives, cooking for another 2 minutes to warm them through and let the flavors mingle.
4. Drop the gnocchi into the boiling water. They’ll tell you they’re done by floating to the top, about 2-3 minutes. Scoop them out with a slotted spoon and add them directly to the pan.
5. Gently toss everything together, seasoning with salt and pepper. If it looks a bit dry, a little pasta water can loosen it up nicely.
6. Finish with torn basil leaves, giving it one last toss before serving.

Heavenly is the first word that comes to mind with this dish. The gnocchi are soft and pillowy, the sun-dried tomatoes add a sweet intensity, and the olives bring the saltiness. Serve it with a crisp white wine and pretend you’re dining al fresco in Italy.

Herbed Gnocchi with Peas and Mint

Dive into a dish that’s as fun to say as it is to eat—herbed gnocchi with peas and mint is the springtime fling your pasta bowl never knew it needed. Light, fluffy, and packed with fresh flavors, this recipe is a sneaky way to pretend you’re gourmet when really, you’re just tossing together a few pantry staples with a dash of green.

Ingredients

• 1 pound of store-bought gnocchi (because who has time?)
• A couple of tablespoons of olive oil
• A splash of white wine (for the pan, and okay, maybe for you)
• 1 cup of frozen peas (thawed, unless you’re into that icy crunch)
• A handful of fresh mint leaves, roughly chopped
• A sprinkle of salt and pepper (to make it all come together)
• A generous grating of Parmesan cheese (because cheese is life)

Instructions

1. Bring a large pot of salted water to a boil—like, ocean-level salty. Toss in the gnocchi and cook until they float to the top, about 2-3 minutes. Pro tip: Floating gnocchi are happy gnocchi.
2. While the gnocchi are doing their thing, heat a couple of tablespoons of olive oil in a large pan over medium heat. Add a splash of white wine and let it simmer for a minute to cook off the alcohol (unless you’re into that).
3. Toss in the thawed peas and cook for about 2 minutes, just until they’re bright green and slightly tender. Another pro tip: Overcooked peas are sad peas.
4. Drain the gnocchi and add them to the pan with the peas. Give everything a gentle stir to combine.
5. Remove the pan from the heat and stir in the chopped mint, a sprinkle of salt and pepper, and that life-giving Parmesan cheese. Final pro tip: The residual heat will wilt the mint just enough to release its aroma without turning it bitter.

This dish is a textural dream—pillowy gnocchi, pops of sweet peas, and a fresh minty finish. Serve it in a big bowl with an extra sprinkle of Parmesan and a side of ‘look what I made’ pride.

Avocado and Lime Gnocchi

Who knew that avocados and gnocchi were a match made in heaven? This Avocado and Lime Gnocchi is here to prove that sometimes, the most unexpected combos are the tastiest. Get ready to twirl your fork into something creamy, zesty, and downright delicious.

Ingredients

• 1 package of store-bought gnocchi (because we’re all about that easy life)
• 2 ripe avocados, because nobody likes a sad, unripe one
• A splash of lime juice (about 2 tbsp, but who’s counting?)
• A couple of garlic cloves, minced (the more, the merrier)
• A drizzle of olive oil (about 1 tbsp, for that golden touch)
• A pinch of salt and pepper, to make everything pop
• A handful of fresh cilantro, chopped (optional, but highly recommended)

Instructions

1. Bring a large pot of salted water to a rolling boil. This is your gnocchi’s spa day, so make it nice.
2. While the water’s heating up, mash the avocados in a bowl with the lime juice, garlic, salt, and pepper until smooth. Taste and adjust the lime or salt if needed – this is your moment to shine.
3. Cook the gnocchi according to the package instructions (usually about 2-3 minutes until they float to the top). Pro tip: don’t walk away, or you’ll miss the floaty gnocchi party.
4. Drain the gnocchi, but save a little pasta water (about 1/4 cup) to loosen up the avocado sauce if it’s too thick.
5. Toss the gnocchi with the avocado sauce in the pot over low heat. Add a splash of pasta water if needed to get that creamy consistency. Another pro tip: this is where the magic happens, so toss gently but with confidence.
6. Serve immediately, garnished with cilantro if you’re feeling fancy. Final pro tip: this dish waits for no one, so dig in while it’s gloriously green and fresh.

Now, this dish is all about that creamy, dreamy texture with a zesty kick from the lime. Serve it up with a side of crusty bread to sop up any leftover sauce, because let’s be real, you’re going to want every last bite.

Eggplant and Tomato Gnocchi

Get ready to twist up your dinner routine with this Eggplant and Tomato Gnocchi that’s as fun to make as it is to eat. Imagine pillowy gnocchi lounging in a rich, savory sauce that’ll have your taste buds doing a happy dance.

Ingredients

• 1 package of gnocchi (because who has time to make it from scratch?)
• 1 medium eggplant, diced into bite-sized pieces
• A couple of garlic cloves, minced (more if you’re into that)
• 1 can of crushed tomatoes (the trusty sidekick)
• A splash of olive oil (for that slick cooking action)
• A handful of fresh basil, torn (for that pop of color and freshness)
• Salt and pepper (the dynamic duo of seasoning)
• A sprinkle of grated Parmesan (because cheese makes everything better)

Instructions

1. Heat a splash of olive oil in a large pan over medium heat. Toss in the diced eggplant and let it get all golden and tender, about 5-7 minutes. Tip: Don’t crowd the pan, or you’ll steam the eggplant instead of browning it.
2. Add the minced garlic to the pan and stir for about 30 seconds until it’s fragrant. Tip: Keep an eye on it; garlic burns faster than a celebrity rumor.
3. Pour in the can of crushed tomatoes, season with salt and pepper, and let the sauce simmer for 10 minutes. Tip: If the sauce thickens too much, a little water can loosen it up.
4. Meanwhile, cook the gnocchi according to the package instructions. Drain them like you’re saving them from a pool.
5. Toss the gnocchi into the sauce, giving everything a good mix so the gnocchi are well-coated and happy.
6. Finish with torn basil leaves and a sprinkle of Parmesan before serving.

Mmm, the gnocchi are soft and comforting, while the eggplant adds a meaty texture without the meat. Serve it with a side of crusty bread to sop up any leftover sauce, because waste not, want not.

Artichoke and Spinach Gnocchi

Dive into a bowl of comfort with this Artichoke and Spinach Gnocchi that’s so good, it’ll make you forget about your ex. Perfect for those nights when you need a hug from the inside, this dish is a creamy, dreamy masterpiece that comes together faster than you can say ‘more please’.

Ingredients

• 1 package (16 oz) of gnocchi, because who has time to make it from scratch?
• A couple of cups of fresh spinach, roughly chopped – it’s green, so it’s basically a salad.
• 1 can (14 oz) of artichoke hearts, drained and chopped – the real MVP of this dish.
• A splash of heavy cream, for that luxurious feel.
• 1/2 cup of grated Parmesan cheese, plus extra for sprinkling because cheese is life.
• 2 cloves of garlic, minced – vampire repellent optional.
• 2 tbsp of butter, because butter makes everything better.
• A pinch of salt and pepper, to pretend we’re being healthy.

Instructions

1. Bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. Pro tip: They’re done when they float to the top like little fluffy clouds.
2. While the gnocchi cooks, melt the butter in a large skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant – your kitchen should smell amazing right now.
3. Toss in the spinach and artichoke hearts, cooking until the spinach wilts down, about 2-3 minutes. It’s like watching a magic trick in slow motion.
4. Pour in the heavy cream and stir in the Parmesan cheese until the sauce is smooth and creamy. If it’s too thick, a little pasta water can loosen it up – another pro tip!
5. Drain the gnocchi and add it to the skillet, gently tossing to coat in the sauce. Season with salt and pepper to taste. Final pro tip: Let it sit for a minute off the heat to thicken up.

Here’s the deal: this gnocchi is pillowy soft with a sauce that’s rich and velvety, packed with flavors that dance on your tongue. Serve it in a big bowl with extra Parmesan on top, or go wild and pair it with a crisp white wine for that extra ‘I’m an adult’ feeling.

Leek and Potato Gnocchi

Unbelievable as it may seem, this Leek and Potato Gnocchi is about to become your weeknight hero, turning ‘just another dinner’ into a ‘can I get seconds?’ situation with its fluffy pillows of joy.

Ingredients

• 2 large potatoes, because size matters when it comes to fluffiness
• 1 cup all-purpose flour, plus a little extra for dusting
• 1 leek, finely chopped, because we’re fancy like that
• 2 tbsp butter, for that golden touch
• A splash of olive oil, to keep things slick
• Salt, just enough to make your taste buds dance
• 1 egg, the glue that holds our gnocchi dreams together

Instructions

1. Preheat your oven to 400°F because those potatoes aren’t going to bake themselves.
2. Poke the potatoes a few times with a fork (venting is important, even for potatoes), then bake for about an hour until they’re tender enough to hug.
3. While the potatoes cool (patience is a virtue), sauté the chopped leek in a splash of olive oil and a tbsp of butter until they’re softer than your favorite pillow. Tip: Don’t let them brown, or they’ll lose their sweet, delicate flavor.
4. Once the potatoes are cool enough to handle, peel them and mash them into oblivion. No lumps allowed in this fluffy paradise.
5. Mix in the flour, sautéed leeks, a pinch of salt, and the egg until you’ve got a dough that’s smoother than your pickup lines. Tip: If the dough sticks to your hands, it’s begging for a bit more flour.
6. Divide the dough into 4 parts and roll each into a long rope about the thickness of your thumb. Then, cut into 1-inch pieces. Tip: For authentic gnocchi grooves, gently roll each piece down the back of a fork.
7. Boil a pot of salted water and cook the gnocchi in batches. They’re done when they float to the top like tiny, edible life rafts, about 2-3 minutes.
8. In a pan, melt the remaining tbsp of butter and toss the cooked gnocchi until they’re golden and slightly crispy. Serve immediately because patience is overrated.

Perfectly pillowy with a hint of leeky sweetness, these gnocchi are a dream. Try serving them with a sprinkle of parmesan and a side of smug satisfaction for beating takeout.

Conclusion

We hope this roundup of 18 delicious vegetarian gnocchi recipes inspires your next kitchen adventure! Whether you’re in the mood for something classic or craving a creative twist, there’s a dish here for everyone. Don’t forget to share your favorites in the comments and pin the recipes you love to your Pinterest boards. Happy cooking!